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Basil Zucchini Summer Soup (Paleo, AIP, Whole 30)

  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 2 tbsp olive oil
  • 1 leek, sliced in half-moons
  • 4 cloves garlic, minced
  • 3 1/2 cups zucchini, chopped
  • 2 1/2 cups chicken broth
  • Juice of half a lemon
  • 2 tbsp fresh basil (plus additional for garnish)
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp coconut milk


  1. Set the instant pot to sauté and pour in 2 tbsp of olive oil. Add the leek and garlic saute for 2-3 minutes or until the leek is lightly softened. Turn off the saute function.
  2. Add the zucchini, chicken broth, lemon juice, basil, salt, pepper to the instant pot and stir to combine.
  3. Place the lid on the instant pot with the valve sealed. Hit “Manual” and set to high pressure for 8 minutes. Allow to come to pressure and cook. Once cooked, hit “cancel” and carefully quick release the pressure. Remove the lid.
  4. Allow to cool for 15 minutes or so before carefully blending with an immersion blender (or a high-speed blender).
  5. Top with coconut milk to serve along with fresh basil. Serve lukewarm.


If using a stovetop, follow all instructions above, and adjust the cook time of the soup to 20-25 minutes or until vegetables are soft.

All nutritional facts are estimated and will vary.

  • Prep Time: 5 min
  • Cook Time: 30 min
  • Category: Sides
  • Method: Instant Pot


  • Serving Size: 1 serving
  • Calories: 145
  • Fat: 9.7g
  • Carbohydrates: 11.7g
  • Fiber: 2.7g
  • Protein: 7.1g

Keywords: zucchini, basil, leek, soup